INSPIRED BY ITALY.
MADE FOR INDIA.
We founded Luna's Pizzeria with an uncompromising passion: to bring genuine 48-hour wild sourdough Neapolitan pizza to pizza lovers—light on the digestion, crispy on the crust, and layered with authentic Italian ingredients.
HONEST INGREDIENTS.
We never cut corners. Processed cheese substitutes, canned vegetables, and cheap palm oils are strictly banned from our kitchen.
- Real Italian Buffalo Mozzarella: Creamy, authentic buffalo milk cheese that melts into silk.
- Daily Crushed Sauce: Whole San Marzano plum tomatoes crushed by hand daily with sea salt and basil.
- No Artificial Fats: Exclusively 100% cold-pressed extra virgin olive oil.
- Authentic Italian Pizza Flour: Ultra-fine milled grain creating the highest elasticity and airy cornicione.
BAKED AT 450°C ON NAKED STONE
Our stone oven operates at authentic Neapolitan temperatures—reaching 450°C. In just 90 seconds, the extreme radiant heat vaporizes water in the fermented dough, puffing up airy charred bubbles while melting the fresh buffalo cheese into silk.
THE MINDS BEHIND THE PIZZA
Over six decades of combined executive culinary leadership across Marriott, Oberoi, and luxury hospitality.
OCLD 2007 • VKL Corporate Chef • Founder, Forever Frame
25 years of hospitality career including prestigious roles with globally recognized luxury hotel brands such as Marriott International, Oberoi Hotels & Resorts, Trident Hotels, The Park Hotels, and Hampshire Hotel.
6 years driving research, product innovation, and culinary standardization for big QSRs, backed by deep master pizzaiolo techniques.
Chef Sumit Tandon
Strategy & ExpansionChef Partner, Jumbo Restaurants Pvt Ltd.
Sumit’s inspiration to become a chef comes from his rich family heritage of running successful restaurants, from where he got his first culinary lessons under Chef Imtiaz Quereshi as an 8-year-old. He now dons the clogs of Chef Partner at Jumbo Restaurants Pvt Ltd. Chef Sumit is the brain behind the handcrafted Menu of Cafeteria & Co. and Ricos. An alumnus of Welcomgroup Graduate School of Hotel Administration, he has over 10 years of multi-dimensional experience with Leela & ITC hotels setting up and auditing restaurants across India before his association with Jumbo. His vast experience, creativity and eye for detail has been integral in the growth story of Jumbo Restaurants.
Chef Partner at Jumbo Restaurants Pvt Ltd; handcrafted the menus of Cafeteria & Co. and Ricos; 10+ years of multi-dimensional experience with The Leela & ITC hotels setting up and auditing restaurants across India.
Arpita Yadav
Admin & HR HeadDirector, Shaurya Foundation, Palwal • Independent Living Programme
An advocate for inclusion and meaningful employment for people with disabilities and neurodiversity. A proud mother of Nirbhay (2000–2024), her journey is inspired by her dream of creating a more inclusive world for neurodiverse young adults. As Director at Shaurya Foundation, Palwal, she pioneered the Independent Living Programme to build skills, independence, confidence, and employment pathways.
Today, as Admin & HR Head at Luna’s Pizzeria, she is creating inclusive workplace opportunities for neurodiverse young adults and promoting a culture where everyone gets a fair chance to contribute and belong.
Co-founder, Forever Frame • Creator, New Taste of India (430K+)
Specialist in food photography, videography, and brand storytelling. Created content for marquee brands including McCain, Domino’s, KFC, Kohinoor, and Daawat.
Combining cinematic food imagery with high-engagement digital growth to build passionate pizza communities.
